Baked Turkey Meatloaf with Mashed Cauliflower and Roasted Asparagus

Preheat your oven to 375°F. Line a small baking sheet with foil or parchment paper.

In a medium bowl, combine 6 oz ground turkey, 3 tablespoons breadcrumbs, 1 egg, 1 tablespoon ketchup, 1 tablespoon milk, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix gently with your hands until just combined.

Shape the turkey mixture into a small loaf about 5 inches long and 3 inches wide on one side of the prepared baking sheet. Spread 1 tablespoon ketchup on top of the meatloaf.

Trim the woody ends off 6 oz asparagus spears. Place the asparagus on the other side of the baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with a pinch of salt and pepper.

Place the baking sheet in the oven and bake for 30 minutes until the meatloaf reaches 165°F internal temperature and asparagus is tender.

While the meatloaf and asparagus bake, cook 1/3 cup white rice according to package directions (typically 2/3 cup water, bring to boil, reduce heat, cover, and simmer for 15 minutes).

Place 2 cups frozen cauliflower florets in a microwave-safe bowl with 2 tablespoons water. Cover with a microwave-safe plate and microwave on high for 5 minutes until very tender.

Drain the water from the cauliflower. Add 1 tablespoon butter and a pinch of salt. Mash with a fork or potato masher until smooth and creamy.

Remove the meatloaf and asparagus from the oven. Let the meatloaf rest for 5 minutes.

Plate the sliced meatloaf with the mashed cauliflower, cooked rice, and roasted asparagus. Serve hot.